Instant Pot Garlic Hummus with Pita
- 2 cups chickpeas soaked overnight in 6 cups water
- 9 cup water
- 1/2 cup peanut butter
- 2 tbsp fresh lemon juice
- 2 tsp kosher salt
- 1/2 tsp black pepper powder
Add water and chickpeas in the Instant Pot.
Set to the “Manual” at high pressure for 30 minutes.
Select the “Cancel” and release pressure quickly.
Transfer chickpeas to a food processor and make a puree.
Stir in roasted garlic, lemon juice, kosher salt, black pepper and peanut butter.
Transfer Hummus to a bowl, cling wrap and leave it to refrigerate overnight for flavours to get strong.
Serve with fresh vegetables, crackers or pita bread.
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